Weddings
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RECEPTION HORS D'OEUVRES
Wild Mushroom and Chive Quiche
Spring Rolls filled with Chicken or Vegetables
Cucumber with Lobster Salad
Asparagus Wrapped in Prosciutto Ham
Miniature Picadillo Tacos
APPETISERS
Mushroom Soup with Brie Cheese
Baby Field Greens with Roasted Tomatoes, Basil Vinaigrette
Lobster Bisque
Duck Consommé with Sherry
Cream of Asparagus with Wild Mushrooms
Smoked Salmon Terrine, Anchovy Butter
Onion Soup with Gruyère Cheese Croûtons
Minestrone Soup with Mussels
Mixed Vegetables Terrine with Balsamic Vinegar
Spinach Salad with Jícama, Blackberry Vinegar Dressing
Clam Chowder
Tomato Bisque with Basil Croûtons
MAIN COURSES
Sea Bass Brioche, Roasted Pimento Sauce
Fusilli with Sea Scallops and Mussels, Pesto Sauce
Red Snapper Veracruzana Style
Smoked Pork Loin with Plum Sauce and Wild Rice
Stuffed Chicken Breast with Prosciutto, Port Sauce
Individual Beef Tenderloin in Red Wine Sauce, Béarnaise Sauce or Pepper Sauce
Soy Marinated Salmon with Wild Rice, Butter Chive Sauce
Tournedos with Shrimp and Risotto
Trio of Salmon, Shrimp and Sea Bass, Tomato Coulis
Roasted Rib-Eye with Mashed Potatoes and Thyme
Beef Tenderloin Medallions with Prawns, Lobster Cream Sauce
DESSERTS
Chocolate and Vanilla Pyramid with Caramelised Banana
Coconut and Mango Cake
Seasonal Fruit Tart
Choco Cappuccino Parfait
Tiramisu
Champagne Mousse
Praline Chocolate Mousse Cake
Crème Brûlée
Apple Crisp
Nougat Glacé with Mango Sherbet and Meringue
Berries Sable
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